Persimmon occasionally makes its way onto the cheese plate in the form of house made persimmon preserves. We forage for our persimmons locally. My neighbor and friends all have trees that donate to the cause. Most of them just get eaten in the kitchen though.

i have found memories of traveling in China and seeing farmers squatting by the side of the road with mounds of fresh persimmons...we are currently making a persimmon jam to serve with our duck rillets @ Vincent...we have also used persimmon, both fresh and dried at HB for bread pudding...it is a flavor that melds well with vanilla

I always grab some persimmon pulp at Melton's Orchard when I'm back home in Indiana. It comes frozen in pints. Over the course of winter, you'll see it in sorbets & tarts. It's also spectacular with chocolate.

We get persimmon from Caveny Farms in Southern Illinois. Right now, we have some puree he brought us. In the past we have used it for quickbreads that we make then saute to give it a crispy texture to serve with cheese. We've also done steamed pudding with local persimmon. We are still working on what we will do this year, maybe even something at the bar because Mike Page is doing some really exciting drinks.